You're going to love this mushroom pasta dish. At home any time is good to eat pasta, but you know that during the week we try to take care of ourselves to balance the excesses of the weekend. At home any time is good to eat pasta, but you know that during the week we try to take care of ourselves to balance the excesses of the weekend.
Today we have prepared a delicious pasta dish and we have made it with whole grain hard grain pasta that goes great with the creaminess of this sauce. A perfect dish for any day because mushrooms give it a lot of flavor and sage an incredible aroma.
6 tablespoons salted butter
2 thinly sliced onions
1 1/4 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 cloves garlic minced
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
3 cups low-sodium chicken or vegetable broth
1 teaspoon Worcestershire sauce
1 pound short pasta
kosher salt and black pepper
3 ounces of prosciutto, torn
1/2 cup evaporated milk or cooking cream
1 cup grated cheese
4 ounces burrata cheese, at room temperature
U.S. Customary – Metric
1. Preheat oven to 350°F. Cover a baking sheet with parchment paper. Arrange the Serrano ham in a single layer. Bake for 10-15 minutes or until the prosciutto is crispy.
2. Meanwhile, in a large saucepan over medium-high heat poach the onions and garlic and olive oil. Cook, stirring occasionally until softened, about 10 minutes.
At this point, you'll want to slowly add 3/4 cup of wine, 1/4 cup at a time, until the wine is cooked on the onions. Continue cooking another 10-15 minutes until you have used 3/4 cup of wine and the onions are deeply caramelized.
3. Add the garlic, mushrooms, thyme and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup of wine, broth, Worcestershire sauce and a pinch of salt and pepper. Raise the heat to high and let it boil.
4. Add the paste and stir frequently until the paste is al dente and the broth has been absorbed, about 8-10 minutes. Add the cream and gruyere cheese. Remove from heat.
5. Break the burrata over the paste and stir gently. Cover with prosciutto. Eat and enjoy!